For oven salmon we use either an enamel-coated roasting pan or a foil-lined baking sheet. As much as we love cast iron for its searing qualities and overall old-school cooking coolness, fishy bacon and cornbread are never a big hit with the breakfast club. Any salmon leftovers are earmarked for Two-Timer Salmon Salad (recipe follows). It helps to cut whole salmon fillets into serving-size pieces before cooking. Pay attention to the thickness of the fish (the very thin ends take almost no time) and cook accordingly.

　　

Ingredients

makes 4 servings

　　2 tablespoons vegetable oil

　　Four 6-ounce salmon fillets, rinsed and patted dry

　　1 tablespoon bottled smoke

　　4 teaspoons Basic Cheater Dry Rub (page 45)

　　1 lemon, zested and cut into wedges

　　

Two-Timer Salmon Salad

1/2 pound chilled Ultimate Cheater Oven-Smoked Salmon (about 2 cups), flaked

　　2 celery ribs, chopped

　　1/3 cup mayonnaise

　　1 tablespoon Dijon mustard

　　Fresh lemon juice to taste

　　1 hard-cooked egg, chopped (optional)

　　

Step 1

HEAT the oven to 500°F. Pour the oil onto a roasting pan or rimmed baking sheet. Place the pan in the oven and wait for the oil to begin smoking.

　　

Step 2

While the pan heats up, Brush the salmon with the bottled smoke. Sprinkle each piece liberally with the dry rub and the lemon zest.

　　

Step 3

Carefully Place the fillets in the hot pan. If they have skin, place them skin side up. Cook for 3 minutes. Flip the salmon and cook for an additional 2 minutes. Cooking time depends on the thickness of the fillets. The internal temperature of the fish should be about 125°F and the inside should look slightly translucent. The fish will continue to cook once out of the oven.

　　

Step 4

SERVE warm with lemon wedges or chill it for serving the next day.

　　

Two-Timer Salmon Salad

Step 5

COMBINE all the ingredients in a bowl. Serve chilled.

　　Cheater BBQ